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以豇豆为试材,研究了不同预冷方式(0℃冰水预冷、4℃冷水预冷及4℃冷库预冷)对豇豆采后生理特性的影响。结果表明:预冷处理可有效维持豇豆的感官品质、延缓营养物质含量的下降,其中,冷水预冷对豇豆的保鲜效果最佳,减缓了豇豆感官品质的下降,抑制了失重率、乙烯释放量、相对电导率和丙二醛含量的上升,以及可溶性固形物(TSS)、维生素C、叶绿素、可溶性蛋白质的降解,提高了过氧化氢酶(Catalase,CAT)、过氧化物酶(Peroxidase,POD)的活性。
The effects of different precooling methods (precooling at 0 ℃, precooling at 4 ℃ and precooling at 4 ℃) on the postharvest physiological characteristics of cowpea were studied. The results showed that pre-cooling treatment could effectively maintain the sensory quality of cowpea and delay the decrease of nutrient content. Cold-water pre-cooling had the best preservation effect on cowpea, slowed down the decline of sensory quality of cowpea, inhibited the rate of weight loss, ethylene release, The relative conductivity, the content of malondialdehyde and the degradation of soluble solids (TSS), vitamin C, chlorophyll and soluble protein increased the activities of catalase (CAT), peroxidase (POD) Activity.